Baked Stuffed Shell Pasta

Baked Stuffed Shell Pasta, also known as conchiglioni, is a classic Italian dish that is a delicious, hearty meal perfect for feeding a crowd.

This pasta dish is made with jumbo pasta shells that are stuffed with a flavorful mixture of cheese and vegetables and then baked in a rich tomato sauce.

The combination of the tender pasta shells, savory filling, and flavorful sauce makes for a truly irresistible meal that is sure to become a family favorite.

Be sure to check out the rest of our easy pasta recipes, too!

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Forty chefs from around the nation came together to create “Come to the Table,” which offers a delicious mix of cuisines from a variety of cultures, including this sampling of classic family favorites, sweet indulgences and family-style creations all inspired by what family means to each chef.

“Sales from this book will directly benefit the families we serve, so we are so grateful for each and every chef that has offered their time and talent to this cookbook,” said Jill Cumnock, CEO of Ronald McDonald House of Dallas.

“The way ‘Come to the Table’ has been created reminds me of a recipe that culminates in a feast for the senses.

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We can’t think of a better way to celebrate our 40th anniversary, particularly at a time when families are starting to reunite after the pandemic forced so many apart.”

Baked Shell Pasta Casserole | Mommy Evolution

Visit rmhdallas.org for more information and to order the cookbook. And a special thanks to chef Kevin Curry for this recipe.

Baked Stuffed Shell Pasta

This Baked Stuffed Shell Pasta is the perfect cool weather comfort food to feed an entire family!

Family traditions and in-person connections are important parts of gatherings of loved ones, and many of those get-togethers are centered on food.

The entire family coming together around a table covered with warm, delicious food to share stories and create new memories is what makes mealtime special.

While I think of this baked stuffed shell pasta recipe perfect for cool weather, some of my Italian friends consider this an appetizer at Thanksgiving!

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This recipe makes 6-8 servings

Ingredients for stuffed pasta shells

  • 6 ounces jumbo pasta shells
  • 2 tablespoons olive oil
  • 1 tablespoon fresh garlic
  • 1 medium onion, diced
  • 5 portobello mushroom caps, gills removed then diced
  • 1 pinch sea salt, plus additional, to taste
  • 1 pinch pepper, plus additional, to taste
  • 2 cups shredded kale
  • 3 tablespoons water
  • 15 ounces skim milk ricotta cheese
  • 4 tablespoons pesto
  • 1 tablespoon The Fit Cook Land spice blend
  • 1 1/2 cups reduced-fat marinara, divided
  • 1 1/2 cups reduced-fat mozzarella
  • fresh herbs, for garnish
Baked pasta shells casserole

Directions for Baked Stuffed Shell Pasta

Step : Preheat oven to 420 F.

Step 2: Bring pot of salted water to boil. Cook pasta shells according to package instructions. Drain then set aside.

Step 3: Heat pot or cast-iron casserole dish over medium heat. Once hot, add oil, garlic, onion and mushrooms. Add pinch of sea salt and pepper as it cooks. Cook until onions turn brown and mushrooms shrink in size, about 3-5 minutes. Empty contents and set aside.

Step 4: Place pot back over heat. Add shredded kale and water to create steam. Toss kale in pot until it turns vibrant green; set aside to cool.

Stuffed Pasta Shells with Global Knife on Cutting Board

Step 5: In large bowl, mix ricotta cheese with mushroom mixture, kale, pesto and spice blend.

Step 6: In casserole dish, spread about 1/2 cup marinara on bottom. Then one-by-one, stuff each pasta shell with approximately 2 tablespoons ricotta mixture and add to casserole dish. Repeat with remaining shells.

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Step 7: Cover shells with remaining marinara and mozzarella cheese. Cover casserole dish with foil and bake 20 minutes. During final 5 minutes, remove foil so mozzarella can brown.

Step 8: Garnish with fresh herbs and salt and pepper, to taste.

Baked Stuffed Shell Pasta

Baked Stuffed Shell Pasta

Yield: 8

Baked Stuffed Shell Pasta, also known as conchiglioni, is a classic Italian dish that is a delicious, hearty meal perfect for feeding a crowd.

Ingredients

  • 6 ounces jumbo pasta shells
  • 2 tablespoons olive oil
  • 1 tablespoon fresh garlic
  • 1 medium onion, diced
  • 5 portobello mushroom caps, gills removed then diced
  • 1 pinch sea salt, plus additional, to taste
  • 1 pinch pepper, plus additional, to taste
  • 2 cups shredded kale
  • 3 tablespoons water
  • 15 ounces skim milk ricotta cheese
  • 4 tablespoons pesto
  • 1 tablespoon The Fit Cook Land spice blend
  • 1 1/2 cups reduced-fat marinara, divided
  • 1 1/2 cups reduced-fat mozzarella
  • fresh herbs, for garnish

Instructions

  1. Preheat oven to 420 F.
  2. Bring pot of salted water to boil. Cook pasta shells according to package instructions. Drain then set aside.
  3. Heat pot or cast-iron casserole dish over medium heat. Once hot, add oil, garlic, onion and mushrooms. Add pinch of sea salt and pepper as it cooks. Cook until onions turn brown and mushrooms shrink in size, about 3-5 minutes. Empty contents and set aside.
  4. Place pot back over heat. Add shredded kale and water to create steam. Toss kale in pot until it turns vibrant green; set aside to cool.
  5. In large bowl, mix ricotta cheese with mushroom mixture, kale, pesto and spice blend.
  6. In casserole dish, spread about 1/2 cup marinara on bottom. Then one-by-one, stuff each pasta shell with approximately 2 tablespoons ricotta mixture and add to casserole dish. Repeat with remaining shells.
  7. Cover shells with remaining marinara and mozzarella cheese. Cover casserole dish with foil and bake 20 minutes. During final 5 minutes, remove foil so mozzarella can brown.
  8. Garnish with fresh herbs and salt and pepper, to taste.

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Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 345Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 34mgSodium: 608mgCarbohydrates: 26gFiber: 4gSugar: 10gProtein: 18g

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